Bean and Sausage Stew
You can never have too many main course recipes, so give Bean and Sausage Stew a try. Watching your figure? This gluten free and dairy free recipe has 425 calories, 27g of protein, and 18g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes around 15 minutes. Head to the store and pick up kale, chicken broth, kosher salt, and a few other things to make it today. It will be a hit at your Autumn event.
Heat the oil in a Dutch oven over medium heat.
Add the sausage and cook, without stirring, until browned, about 3 minutes. Turn, add the garlic, and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their juices. Increase heat to medium-high and bring to a simmer.Fold each kale leaf in half lengthwise and remove the stem by ripping or cutting it. Tear each leaf into large pieces.
Add the kale to the pan and cook, stirring occasionally, until wilted, 2 to 3 minutes.
Remove from heat. Season with the salt and pepper and spoon into individual bowls.
Serve with the bread (if using).